Ruby Red Slaw
- Yield: 8 servings
- Prep: 5 mins
- Cook: 0 mins
Shred the cabbage a day ahead, cover with water and refrigerate--this will keep it crisp.
Ingredients
- 1pound red cabbage, finely shredded
- 2tablespoons soy sauce
- 2tablespoons white wine vinegar
- 3tablespoons fresh tangerine, orange or grapefruit juice
- 2teaspoons honey
- 1tablespoon olive oil
- 1/4teaspoon crushed red pepper
- 1/4teaspoon salt
- 2-- cooked beets, peeled and grated
- -- Finely grated rind of 1 orange
- 4cups tangerine, orange or grapefruit sections
- 10-- radishes, thinly sliced
Instructions
- Place cabbage and next 7 ingredients (cabbage through salt) in a large bowl. Toss well.
- Add remaining ingredients; toss gently. Let stand a few minutes before serving.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 110
- Glycemic Load 0
- Fat 2g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg
- Sodium 460mg
- Potassium 360mg
- Carbohydrate 22g
- Fiber 3g
- Sugars 16g
- Protein 2g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 110%
- Calcium 8%
- Iron 4%